Tuesday, November 25, 2008

Tuesday Stuff and Things

I'm completely ripping off Janna's Tuesday post theme, but since she's on my mind, I figured it's ok. You see, yesterday Janna suggested a topic for my blog that I think is great, but it requires a little more research. That'll be tomorrow's post.

I only have one stuff/thing, but work with me here. Today I'd like to share the recipe for one of my all-time favorite snacks. Technically it's the type of thing you make for parties, especially small groups where you can all pack around the table. I should also point out that I can't have it here because we don't have an oven. Let me know if you decide to try this!

What you do:- preheat oven to 400°- cut top layer of rind off in one piece, roughly 1/2" thick or thinner- press brown sugar onto cheese so fully covered, roughly 1/4" thick- cover brown sugared cheese with rind that you cut off- place into oven safe dish and bake for roughly 20 minutes

* keep an eye on it as the time is an estimate. When the cheese is soft & starting to bubble, it's done

Tricky part:I've done this both with and without an oven safe dish. I have a dish that's the exact size of a small wheel, but for larger wheels you may have to improvise. I've used regular pans, but if you do this, you have to cook the cheese upside-down so you can flip it upright onto the serving plate. It's a little messier that way but still delicious.

Remove the top layer of rind and serve with crackers. I recommend having enough knives for everyone because your guests will devour it.

28 comments:

I always love those easy, easy apps. This one sounds great.One of my favorites involves taking a package of cream cheese, a small can of deviled ham spread and mixing them together with a bit of horseradish (a half teaspoon maybe) and some Worcheshire Sauce and dried or fresh chopped chives to taste. Chill a bit in the fridge and serve with crackers.

Janna, I laughed when I got to your blog because you didn't do it. Oh well. :) Yes, this is soooo good and super easy. The only way to screw it up is if you over or under cook it, but it still tastes good.

That way you could have an oven. Not like you have a problem with lack of sun.While we are on the subject of food....I had to stop and see Mark about his network. Guess where I ate?Here is a hint, Wonderful bits of potato heaven.Birds also love them, but no birds because the snow is here.

Penguin, a sun oven... that's interesting. I'm on the top floor too so the sun is easily accessible.

As for the potato thing, why can I not figure out wtf you're talking about? All I can think of is JW's and their white chicken chili (which I had in September). Hint please. And birdseed? Or are you talking GR? Good lord.

This made me think of a funny memory of the two of us. I came over to your little apartment on Halsted and we ate your baked brie while we watched the finale of "Sex and the City"! I have a wacky memory.

A little about me

I "roughed it" in Zihuatanejo, Mexico for three years with my (now ex) husband while we waited for his US visa. Well, we didn't really rough it -- we had running water & glass in the windows, but it was really hot.

He was denied in September 2009 & I returned to Michigan in February 2010, and while our story ended there, mine continues at Hoosblog and my dog, Owen, is documenting his life on Instagram.

I'm no longer posting to this blog, but I'm leaving it online so you can read about our journey. Check out the links under Posts That Explain Things to get the basics, or the tags at the bottom for specific categories.